Chashu-Style Oven Roasted Pork Belly

Method6 steps

1. 1

   Step 1: Pierce all sides of the 450 g skinless pork-belly slab thoroughly with a clean fork.

   Uses 450 g slab skinless pork belly

   
2. 2

   Step 2: Combine ½ tbsp grated ginger, ½ tbsp grated garlic, 3 tbsp soy sauce, 1 tbsp honey, 2 tbsp sake, 1 tsp yellow miso, 1 tbsp sugar, 2 tbsp mirin and ½ tbsp oyster sauce in a large sealable food bag. Add the pork from step 1 and the green part of one Japanese leek. Massage until coated, seal and refrigerate overnight; the author’s guide is about 8 hours.

   Refrigerated pork marinade · 480 minUses pierced skinless pork belly · 1 Japanese leek (naganegi) (green part) · ½ tbsp grated ginger root · ½ tbsp grated garlic · 3 tbsp Japanese soy sauce (koikuchi shoyu) · 1 tbsp honey · 2 tbsp sake · 1 tsp yellow miso paste (awase)

   
3. 3

   Step 3: Preheat the oven to 200 °C (392 °F) and line a roasting pan with baking paper. Lift the pork out of the bag from step 2 and place it in the center of the pan. Discard the unused marinade and leek. Once the oven is hot, roast on the bottom shelf for 10 minutes.

   Initial high-temperature roast · 10 minUses Marinated pork slab, lifted out of the bag

   
4. 4

   Step 4: After step 3, reduce the oven to 140 °C (284 °F) and continue roasting for about 1 hour. Check the thickest part with a food thermometer: it must reach at least 63 °C (145 °F). Continue cooking if needed, especially for a thicker slab.

   Check low-temperature pork roast · 60 minUses Partially roasted pork belly and roasting juices

   
5. 5

   Step 5: Lift the cooked pork from the pan in step 4, wrap it and rest off the heat for 10–15 minutes before cutting. Start checking after 10 minutes, then slice horizontally into smaller pieces or lengthways into long slices, as preferred.

   Pork rest before slicing · 10 minUses Cooked pork lifted out of the roasting pan

   
6. 6

   Step 6: Serve the rested pork slices from step 5 as desired, optionally over separately prepared ramen or ready cooked rice. Refrigerate leftover pork promptly in a sealed container and use within 3–4 days. For freezing, wrap a few slices together in convenient portions; the author gives a one-month freezer guide.

   Uses rested sliced chashu-style pork · Separately prepared ramen, optional, for serving · Ready cooked rice, optional, for a pork rice bowl